Most of the country is still recovering from snow storm after snow storm, while
us folks living So Flo are knee deep in the best weather we have all year! I
don’t want rub your noses in it but it’s beautiful here. Salad weather lol. So I
made one last night for my dinner, it was so yummy I had it for lunch too.
One of the hallmarks of everything I make is simplicity. I can’t mess
around with too many spices, nothing complicated. Mostly because I don’t have
time, but really I grew up eating simply flavored food. Broccoli sautéed in
garlic and olive oil was my favorite food, going to friends houses and seeing my
beloved trees drowning in cheese sauce did not make me happy. My moms Ceasar
salad is super simple, crushed garlic, lemon, olive oil, salt, and parmesan.
It’s famous. Didn’t you know that? Even her vegan version rocks! Now to make it
a meal, I need to dress it up a little. Today I added some “roast tofu” but your
standard baked tofu will do, chickpeas, and sundried tomatoes. The base I used
was I love kale, by organic girl. I love salad mixes, they make life easier. Who
has time to wash and dry lettuce! I need a salad spinner. It’s on my list. So
I’ll give you my recipe for my Ceasar salad dressing. It’s not for a lot you can
double triple whatever it. It makes enough for me. I like my food fresh, mostly
because I may not want something again for weeks and weeks by then this will be
bad, who wants waste. And this is so quick. So here you are!
Caesar Salad Dressing
1 small clove of garlic
1 tsp capers
1 tsp lemon juice (fresh please)
1 tsp olive oil
1 Tbsp vegan mayonnaise
Crush the garlic with your knife, add capers, chop the heck out of them. Add mix
to bowl add remaining ingredients.
That’s it sooooooo easy. Enjoy!